Indonesian Chicken Opor

Tested Recipe with Slight Adjustment Adapted from Agnes Chang



1 ½ kg chicken (cut into pieces)

250ml thick coconut milk

150ml thin coconut milk

3 tbsp cooking oil

Spices A (blended into paste):

10 shallots (peeled)

5 cloves garlic (peeled)

2cm young ginger

6 candlenuts

1 tbsp coriander seeds

1 tsp fennel

1 tsp cumin


2 kaffir lime leaves (cut into pieces)

2 stalk lemongrass (white part only, bruised)

3cm galangal (sliced)


1 tsp salt

1 tbsp sugar

Preparation Instructions:

  1. Heat up oil, saute spices A till fragrant. Add B and stir-fry till aromatic.
  2. Add chicken pieces and thin coconut milk, cook till chicken is tender.
  3. Add thick coconut milk, salt, sugar and bring to boil. Taste, dish and serve hot with rice or bread.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.